ZEST AND JUICE the lemons, then set aside. Heat 80g butter in a saucepan on a low heat. Add half the eschalots, half the garlic and 1/2 tsp salt. Sauté until softened. Add orzo, thyme and 1 tsp lemon zest and cook for 2 minutes. Add 4 cups of stock, ¼ cup at a time, waiting until each portion is absorbed before adding the next (you may not need all 4 cups). Cook, stirring often, until the orzo is tender, about 30 minutes. Add crème fraîche and simmer for a few minutes. Remove from heat and stir in 1 tbsp lemon juice, grated parmesan and freshly ground black pepper.

BUTTERFLY the chicken breasts. Coat in well-seasoned flour. Place 2 tbsp oil in a frypan over medium heat. Add half the chicken to the pan and, without moving pieces, cook for 2-3 minutes until lightly browned on one side. Repeat on other side. Transfer to a plate, cover with foil to keep warm. Repeat with remaining chicken.

FOR THE SAUCE, use the same frypan to sauté remaining garlic and eschalots on a low heat, scraping up the browned bits in the pan. Once eschalots are translucent, add wine, simmer for a minute, then add remaining stock. Add capers and ¼ cup lemon juice, and reduce by half (about 5 minutes). Remove from heat and swirl in remaining butter. Stir through parsley and add a good grind of pepper.

PLACE RISOTTO and chicken on four plates. Spoon over caper and lemon sauce.

CRUMBED VEAL STEAKS WITH OLIVE AND PISTACHIO PESTO

2 cloves garlic

3 tbsp chopped oregano

1 tbsp lemon zest

1 tsp sea salt

4 veal chops

⅔ cup coarse breadcrumbs

¼ cup grated pecorino

2 tbsp sesame seeds

freshly ground pepper

2 tbsp extra virgin olive oil

⅔ cup dry white wine

For the pesto

1 clove garlic

1 tbsp brined green peppercorns

¼ tsp salt

¼ bunch basil leaves

¼ bunch parsley leaves

¼ bunch sage leaves

½ cup unsalted pistachios, toasted

¼ cup pitted green olives

1 tbsp finely grated parmesan

1 tsp lemon zest

3 tbsp extra virgin olive oil

freshly ground pepper

Serves 4

Pound garlic, oregano, lemon zest and 1/2 tsp salt to form a thick paste. Rub paste on the chops and marinate at room temperature for an hour.

For the pesto, pound the garlic, peppercorns and salt into a paste using a mortar and pestle. Add herbs and continue to pound until they break down and a thick paste is formed. Add half the pistachios and work them in until the paste has a creamy texture. Roughly chop the remaining pistachios and the green olives and add to the paste with the parmesan, lemon zest and oil, stirring to combine. Season with more salt if required and add a grind of black pepper.

PREHEAT THE OVEN to 200°C.

COMBINE BREADCRUMBS, pecorino, sesame seeds, remaining salt and some pepper. Press this mixture thickly onto the sides of the chops.

HEAT OIL in a frying pan over a medium heat. Add the chops and cook for 2-3 minutes without moving them to create a nice brown crust. Repeat on other side. Carefully transfer onto a baking tray and place in oven to roast for 5-6 minutes. Remove and rest somewhere warm for 5-10 minutes.

RETURN THE FRYING PAN to a low heat, add the wine and scrape off the browned bits. Allow to reduce for a few minutes.

PLATE THE VEAL and spoon the sauce over the chops, then serve immediately with the pesto on the side.

HOT TIPS

The name "risotto" here is just a play on how the dish finally looks - the orzo pasta looks like rice. You could replace the chicken in this dish with sautéed mushrooms or prawns - either will work perfectly with all the other flavours.

Crumbing the veal gives it a nice texture, but you could do it scallopini-style by coating the chops lightly in flour instead.

This pesto is also really cracking on either grilled tuna or roast salmon.

SOMETHING TO DRINK

Friulano

Friulano is a versatile grape and the 2013 Bastianich Vigne Orsone Friulano ($30), from the Friuli-Venezia Giulia region of Italy, offers vivid acidity and great texture as well as orange zest, herb and ginger spice flavours.